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INGREDIENTS
+For the primary layer:
° 1 cup milk chocolate chips
° 1/4 cup butterscotch chips
° 1/4 cup peanut butter
+For the second one layer:
° four tablespoons of butter
° 1 cup granulated sugar
° 1/4 cup evaporated milk
° 1 half of cups marshmallow creme
° 1/4 cup peanut butter
° 1 teaspoon of vanilla
° 1 half of cups chopped salted peanuts
+For the 1/3 layer:
° 14 ounce bundle of caramel cubes
° 1/four cup heavy cream
+For the fourth layer:
° 1 cup milk chocolate chips
° 1/4 cup butterscotch chips
° 1/4 c creamy peanut butter
Methods
Preparing primary coat:
– Lightly spray a 9×thirteen baking pan with cooking spray.
– Over medium warmth, soften the milk chocolate chips, peanut butter and caramel chips in a small saucepan.
– Stir till absolutely melted and smooth, then pour into pan.
– Spread the combination frivolously with a spatula, then refrigerate till set.
Preparing the second one layer:
– Melt the butter over medium-excessive warmth in a saucepan.
– Add the sugar and evaporated milk and convey to a boil.
– Cook for five minutes, stirring constantly.
– Remove from the warmth and speedy stir withinside the marshmallow creme, peanut butter and vanilla.
– Add the peanuts to the combination and unfold frivolously over the chocolate layer.
– Refrigerate till set.
Preparation of the 1/3 layer:
– Melt the caramels and heavy cream over low warmth till smooth.
– Pour over peanut combination and refrigerate till set.
Preparing the fourth layer:
– Repeat the primary step, melting the chocolate chips, caramel chips and peanut butter over low warmth till smooth.
– Pour over the caramel layer and refrigerate for as a minimum an hour earlier than cutting.
Enjoy !
